Thai dumplings with dipping sauce

Yield: 1 servings

Measure Ingredient
2 tablespoons Vegetable oil
2 \N Cloves garlic; minced
1 tablespoon Grated; peeled fresh gingerroot
1 tablespoon Chili paste
3 \N Green onions (white and pale green parts); sliced
1 large Zucchini; diced (4 cups)
1 \N Red bell pepper; diced (1 cup)
1 tablespoon Fresh lime juice
½ cup Chopped fresh cilantro
1 pounds Square wonton skins
¼ cup Tamari
2 tablespoons Rice vinegar
1 tablespoon Asian sesame oil
½ teaspoon Chili paste
1 teaspoon Minced green onions



These refreshing dumplings sport a vegetable filling flavored with lime juice and fresh ginger. Serve with the tangy dipping sauce and a tossed salad for a light meal.

In large skillet, heat oil over high heat. Add garlic, ginger and chili paste. Stir-fry 1 minute. Add green onions and cook 1 minute. Add zucchini and bell pepper and cook, stirring often, until vegetables are just tender, 3 to 4 minutes. Add lime juice and cilantro. Remove from heat and allow the mixture to cool. Transfer mixture to food processor and coarsely chop.

Dipping sauce: In small bowl, mix all sauce ingredients and set aside.

Line baking sheet with plastic wrap. Working on a clean, flat surface, place 1 tablespoon of filling in center of won ton wrapper. Brush corners with a little water, then gather sides of wrapper and pinch tops to resemble a pouch. Set dumpling on baking sheet. Repeat until filling is used up.

Fill wok or base of tiered bamboo steamer about ⅓ full of water. Cover and bring to a boil over high heat. Lightly oil steamer and place dumplings inside so edges are not touching. Set steamer over boiling water, cover and cook dumplings until tender, 15 minutes. Transfer dumplings to a platter and serve right away with dipping sauce.

PER 4 DUMPLINGS: 208 CAL.; 8G PROT.; 4G TOTAL FAT (1G SAT. FAT); 360 CARB.; 4MG CHOL.; 648MG SOD; 1G FIBER. Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, September 1998, page 44 Converted by MM_Buster v2.0l.

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